Ingredients:1/2 cup unsalted butter, softened
3/4 cups granulated sugar
1 large egg
1 1/2 tsp imitation vanilla (you can use real vanilla)
1 1/2 tsp almond extract
1 1/2 cups all-purpose flour
2 tsp corn starch
3/4 tsp baking soda
3/4 cup sprinkles
Combined the butter, sugar, egg, extract, and beat on medium-high speed until well blended. (About 5-7 minutes or until light and fluffy). It is important the mix is nice and fluffy to insure the fluffy cookies.
Add flour, cornstarch, baking soda, salt and mix until well combined.
Add sprinkles, mixing until just incorporated (I typically fold mine in by hand.)
Form 2 tablespoon size mounds (recommended to use a 2 inch cookie scoop). Place mounds on a plate and flatten slightly with your palm. After all cookies are prepared and flatten, wrap them in plastic wrap and refrigerate for at least 2 hours (or up to 5 days) before baking. DO NOT bake with warm dough.
Preheat the oven to 350 degrees. Grease 2 cookie sheets. Place mounds on cookie sheet at least 2 inches apart. Bake for 8 minutes (no longer than 9), or until the edges have set. These cookies should not turn golden, or they are over baked.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to finish cooling. Enjoy!